½ Cup of milk, half & half, condensed milk, or light cream3 slices of whole wheat or white bread (crusts removed), or substitute ¾ cup of bread crumbs. ( I prefer Italian flavored bread crumbs)1 onion finely chopped (red, white, yellow or Vidalia may be used. I prefer red onion) 1 bunch of green onions or scallions, finely chopped1 green, yellow or red bell pepper, seeds removed, chopped fine or minced 2 or 3 stalks of celery, chopped fine. The green leaves can be used.1½ pounds of ground meat, which may be ground beef, ground veal, and ground pork. If only ground beef is used, lean is better. If mixed, use only ½ pound of pork. Some cooks use ½ pound of all three, others prefer 1 pound of lean beef and ½ pound of pork, and some prefer using all lean ground beef.2 or 3 eggs, beaten well with a fork or whisk.½ to ¾ cups of ketchup, or ½ can of commercial spaghetti sauce, such as Hunt’s. I prefer to use the spaghetti sauce, reserving the remaining half can for the sauce.½ cup of fresh parsley, finely chopped.½ teaspoon of nutmeg, freshly ground if you have it.1 teaspoon of Italian seasoning.½ cup of grated Parmesan cheese.2 cloves of garlic, finely chopped, or approximately 1 TSP of commercial chopped garlic1 small jar of mushrooms, finely chopped (optional)Salt and fresh ground pepper to taste.

EQUIPMENT:

4 X 10-inch loaf panMedium bowlLarge bowlLarge spatula

DIRECTIONS:

1. Preheat the oven to 350F.2. Measure the milk or cream into a small bowl and add the bread slices or bread crumbs and let them soak until you need them, at least 10 minutes.3. In the large bowl, mix together the meats, bread or breadcrumbs and milk, eggs, ketchup or spaghetti sauce, parsley, nutmeg, onion, pepper, celery, garlic, green onions or scallions, parmesan cheese, mushrooms, and seasonings until they are completely combined. You will need to use your hands to mix it well.4. Spray the loaf pan lightly with PAM or other light cooking spray. < /span>Remove any excess with a paper towel. Transfer the meat loaf mixture to the pan and pat it down gently to level the top.5. Bake for 50 to 55 minutes on the center rack of the oven until the top is a deep brown and the meat loaf is pulling away from the sides of the pan. Remove the meat loaf from the oven and allow it to cool for 5 to 15 minutes on a rack before removing it from the pan for slicing. Use a large spatula to ease the meat loaf out of the pan.

SERVING SUGGESTIONS:

1. Serve as a BLUE PLATE SPECIAL, with mashed potatoes, green beans and salad. The reserved Spaghetti sauce can be served (warmed) over the meat loaf or on the side. 2. Serve with spaghetti and a simple tomato sauce.3. For other vegetables, consider corn, carrots, peas, and asparagus.4. Leftovers can be served on sandwiches, with ½-inch slices of meatloaf between slices of white, whole wheat , rye, or pumpernickel bread, topped with mustard, mayonnaise, lettuce, ketchup or bar-b-que sauce, pickles, onions, etc.

Note: the juices from the meatloaf make an excellent addition to other dishes, such as soups, etc. (original recipe from Jim Breard, Slidell, LA.)

The following ingredients are suggestions, which can be used or not, according to your own tastes, appetites, and budgets. You can add other ingredients if you desire.

Lettuce, leafy types such as Iceberg, Bibb, Boston, Green or Red Leaf, Romaine. Wash thoroughly.(You could also use the bitter salad greens such as Arugula, Endive, Chicory, Escarole, Watercress, Radicchio or Spinach leaves but I don’t prefer them. ) Tomatoes, preferably grape tomatoes (sliced in half) or cherry tomatoes (quartered) or cut-up Creole tomatoesCucumber, sliced (preferably English cucumbers or non-bitter young cucumbers)Red onion or Vidalia onion, sliced and quartered Celery, sliced or chopped, with leavesGreen onion tops (shallots) or chopped chivesCarrots, peeled and shredded or juliennedGreen olives (in brine)—rinse in cold water a few times to remove brine. Dry.Artichoke Hearts (in brine)—rinse in cold water a few times to remove brine. Dry.(I use “Reese brand quartered artichoke hearts. There are some good serving suggestions on the label.)Cocktail onions (in brine)—rinse in cold water a few times to remove brine. Use sparingly.Radish, sliced very thin, if you can digest them.Avocado, ripe, dicedCheese, shredded –Cheddar, Monterey Jack, Swiss—whatever kind you likeParmesan cheese, gratedBacon BitsAsparagus tips and piecesHearts of Palm (in brine)-rinse in cold water a few times to remove brine. Slice in ½” to ¾” pieces. Parsley, fresh choppedFrench’s Original French Fried OnionsA Salad Topping. I prefer “McCormick Salad Toppins – Crunchy & Flavorful” or one of the “Sunkist Almond Accents” --- or use two different kinds if you like.

and f inally:SALAD DRESSING---YOUR Favorite. I prefer Wishbone Robusto Italian Salad Dressing or KEN’S STEAK HOUSE Three Cheese Italian Dressing (sometimes available at Rouse’s). Or a really good Vinaigrette. Add Salt and Freshly Ground (Fine) Black Pepper to taste.

O.K. So you’re saying “What about the _____???”! No, I didn’t forget about Bell Peppers, Banana Peppers, Hot Peppers, Pepperoncini or any other peppers. And I didn’t forget Broccoli florets, black olives, fennel, mushrooms, snap peas, snow peas, yellow squash, zucchini squash, anchovies, basil, or garlic. I just don’t put them in my WOP SALAD. Use them if you like them. It’s your salad.

Definition of WOP: From the Italian dialect “guappoD, meaning a swaggerer, or tough guy. In speaking to one, such as “Eh,Guappo! How’s it hanging, huh?” Now, the term WOP is usually used disparagingly, except in describing a salad. In Spanish, it is “guapo”.

Directions:• De-head, peel, and de-vein the shrimp. Save the heads and shells.In a bowl, combine shrimp, lime juice, and salt to taste. Chill covered.Simmer the shrimp heads and shells in water for a minimum of 15 minutes. Strain shrimp stock into a measuring cup. Discard shrimp heads and shells.In a 3-qt. sauce pan, cook the garlic, bell pepper, and onion in oil over moderate heat until soft, about 5 minutes.Add flour to the onion mixture and cook about 1 minute, stirring throughout. Then stir in the chopped tomatoes, coconut milk, jalapeno peppers if used, and 1 cup of shrimp stock. Mix thoroughly and simmer about 20 minutes. Add the shrimp and simmer about 3 minutes until the shrimp are cooked. Turn off heat and sprinkle the dish with the chopped green onion tops and cilantro.If dende oil is available, pour 1 Tbls over the cooked dish.

Wash and sort the beans in cold water, removing any extraneous material or bad beans. Drain well.Put the beans into a large heavy metal pot of sufficient capacity to hold all of the ingredients at a boil. Add the water and chicken broth, and bring to a boil for two or three minutes. Remove from heat. Let it stand for at least one hour.Return the pot to heat and add the remaining ingredie nts. Bring back to a boil. Reduce the heat to a simmer and simmer the beans for 2 hours or more, until tender. Taste and adjust seasoning if needed. (I doubt that salt will be needed)Remove and discard the ham bone and bay leaves. In a blender, puree about two cups of the cooked beans (enough to thicken the liquid) and stir back into the pot.Serve over cooked rice.

NOTES: If you like it even spicier, you could substitute a large can of diced tomatoes with green chilies for the Roma tomatoes, or add a “little bit” more cayenne pepper.This recipe freezes well for later use.

My own version of this recipe is to use:One gallon plus one pint of dill or hamburger dill pickles5 pounds of sugar2 ¼ to 2 ½ ounces of Tabasco Pepper SauceFinely chopped fresh garlic to your own tast e

This recipe works out well if you buy Tobasco Sauce in larger quantity jars.

COOKING INSTRUCTIONS:In a large soup pan, brown the ground beef and sausage, while sautéing the onions, celery, and garlic. Break up the meat well while browning.Add the tomato sauce, diced tomatoes, diced tomatoes and green chilies, the beans and corn, the taco seasoning, and the ranch dip, stirring well. Bring the soup to a boil and reduce heat to a simmer. Simmer covered for approximately one hour. Taste and add pepper if needed. Add green onions and stir in. Serve. Add optional topping to suit the taste of the diner.

NOTES: This is a thick, hearty dish. If you wish it spicier, you can use the HOT Taco mix, add chopped chilies, or add crushed red pepper. Other types of beans, such as Ranch Style beans may be substituted.

Directions:Thaw the boxes of frozen spinach. Drain off the liquid.If you are using the can of chicken, open the can and drain off the liquid.Sautee=2 0the onion and garlic in olive oil. Add the spinach, bouillon cubes, basil, salt and pepper. Sautee for about 1 minute and remove from heat. Cool slightly. Pour into blender and add the chicken broth and chicken if used. Puree the mixture. Pour into soup pot. Add the evaporated milk and water. Heat. Correct seasonings if necessary. Serve with a dollop of sour cream and lime or lemon wedges.

In a large pan over medium heat, heat the butter or margarine.Add the onions, garlic, and celery. Sauté until tender.Add the chicken broth, sliced potatoes, and pepper. Bring to a boil and reduce heat to simmer. Simmer about 15 minutes or until the potatoes are tender. Stir occasionally while simmering. Turn off the heat and allow the mixture to cool to handling temperature. Add the milk to the mixture.Fill a blender or food processor about 2/3 full of the mixture. Puree’. Pour into a large bowl. Repeat until all the mixture has been pureed.Return the mixture to the pan and heat through, stirring regularly to prevent scorching. Taste and adjust the seasonings. Salt may be needed depending on the amount of salt in the chicken broth. You may wish to add more pepper (to taste). Garnish with green onion.

Bake two boxes of cornbread, using whatever type of mix that you like, i.e., Betty Crocker Golden Corn Muffin & Bread Mix or Jiffy Cornbread Mix, etc. or make it with your own favorite recipe for fresh cornbread. When blending the ingredients together before baking the cornbread, add one teaspoon of sugar or honey to each box of cornbread.Prepare approximately one pint of chicken or turkey stock, using giblets or other available parts. In a blender, shred or chop the meat into very small pieces after cooking and return it to the stock. Cool the stock to room temperature. Note: If chicken or turkey parts are not available, shred one small can of de-boned chicken or turkey into one can of chicken broth and bring it to a gentle boil. Cool to room temperature.

Ingredients:2 recipes of cornbread, baked per directions.1 pint (approximately) of chicken or turkey stock2 medium onions, chopped medium2 cups (about two pieces) celery with leaves, chopped medium2 14.5oz cans of chicken broth. If you have extra chicken or turkey stock, it may be substitute d for the canned chicken broth.½ of a medium bell pepper, any color, chopped fine. (Don’t use more)1 bunch of green onions with tops, chopped medium½ cup of parsley, fresh(chopped fine) or dried.4 eggs, beaten or whisked.1 tablespoon of crushed red pepper.Add black pepper to taste.

Directions:Preheat the oven to 350 degrees.Crumble the cornbread into a large cooking pan, approximately 10” X14”.Mix the other dry ingredients in a bowl, stirring them well, and spread evenly over the cornbread and mix the dry ingredients into the crumbled cornbread.Mix all the liquid ingredients in a bowl, stir and add evenly to the cornbread mixture, stirring into the pan.Bake for approximately 1 hour at 350-degrees, until golden brown on top. It should be moist but should have no excess liquid.

This cornbread dressing can be used as a chicken or turkey stuffing, or served as a side dish with chicken or turkey. It goes very well with giblet gravy.

Ingredients:2 to 3 tablespoons of olive oil or whatever vegetable oil you use3 to 4 lbs. low fat ground beef (more is OK)1 lb. Jimmy Dean’s HOT sausage3 or 4 large onions, chopped fine (more is OK)4 ribs of celery, chopped fine2 or 3 carrots, chopped fine or equivalent amount of shredded or carrot sticks, chopped fine1 green bell20pepper, seeded and diced 4 cloves of garlic, chopped fine or equivalent in prepared chopped garlic (more is OK)1 cup of red or white wine (drinking wine, not cooking wine. I use Chablis. And yes, more is OK)3 large (29 oz.) cans of tomato sauce or equivalent in small cans1 large (10 oz.) can of diced tomatoes & green chilies4 to 6 Roma tomatoes, cut into 8 or 12 pieces, or a large can of diced tomatoes. I prefer to use the Roma tomatoes. When they are cooked down, it’s time to thicken.1 large (12 oz.) can (you may need 2 cans) of tomato paste1 or 2 cans of sliced mushrooms or sliced pieces and stems (optional)Seasonings, somewhat subject to your individual tastes, but here’s about what I use:5 or 6 whole bay leaves2 tablespoons of dried parsley3 tablespoons of dried basil1 to 2 tablespoons of dried orega no1 tablespoon of dried Italian seasoningSalt and fresh ground black pepper to taste

Sugar to taste when it is finished simmering (I use maybe 1 or 2 tablespoons, depending on the tartness of the tomatoes and sauce when finished)

And when you finish it and taste it, you may want to add a “little bit” of cayenne pepper if you want it to be a little bit spicier. Use about half as much as you think you need, because it will be hotter than you expect, and the younger kids may not tolerate it well.

EquipmentA large pot with cover, preferably with a heavy bottom like Magnalite.

Cooking Procedure• Spray the pot with PAM or other cooking spray and wipe over the pan’s inner surfaces with a paper towel. Place the pan over medium-high heat and let it get hot for about 1 minute.• Add the olive oil or vegetable oil and the ground meat a nd JD sausage. Brown the meat, breaking it up well and stirring to be sure it mixes well and doesn’t burn. Add salt and pepper to taste. When the meat is browned, turn off the heat or remove the pan and transfer the meat to a plate (paper plate) with a folded paper towel in it to drain the meat.• Return the pan to the heat, add a little oil if necessary, and add the chopped onions, celery, carrots, bell pepper, and garlic. Sautee until nearly done.• Return the meat to the pan, and stir well to bring back to temperature.• Add the wine. Maybe add a little more.• Add the tomato sauce, diced tomato and green chilies, and Roma tomato pieces. Add the spices, stirring well. Try not to break up the bay leaves. • Bring to a boil. Reduce heat to a simmer. Stir every 10 or 15 minutes, scraping the bottom of the pan to prevent burning. Cover the pan loosely to allow most of the water vapor to escape but keep in the heat. Note: if it is too hot, it will pop over o n your stove. • After about 2 hours, the sauce will be cooked down, and ready for thickening. You can tell by looking for the Roma tomato pieces. If they are cooked in and you can’t find them, it’s ready. • If you want to use mushrooms, you can add them now or after you add the tomato paste.• Add the can of tomato paste. Stir in well. If it’s not thick enough, add another can. If you can’t tell if it’s thick enough, add another can. Stir in well. When and if you see a bay leaf, remove it. • Let it simmer another 5 or 10 minutes. Taste the sauce. (I put a spoonful on a slice of white bread and taste it) Depending on the tartness, add sugar to taste until it’s no longer tart. Add salt and pepper to taste at this time. If it needs more of a spice kick , add a SMALL amount of cayenne pepper. Cook a few minutes more and taste again. If it’s good, turn off the heat and let it cool unless you are ready to serve. Re-heat when ready to serve over fresh hot pasta. Enjoy.

Preheat oven to 350-degrees.In a mixing bowl, beat the egg yolks. Stir in the juice and zest (if used), and add the condensed milk. Beat to blend the eggs, juice and condensed milk.&n bsp; While blending, add the vanilla extract and salt. Scrape down the bowl and beat until well blended. Pour into the pie shell evenly. If using a meringue, spread it over the pie, being careful to cover it to the edges. Bake for 15 to 17 minutes or until the meringue (if used) is browned. Remove from oven and cool to room temperature, then refrigerate for at least 2 hours.If a meringue is not used, Coolwhip Topping or Whipped Cream may be served on the pie, or use the optional sour cream recipe below.

Notes:To save time, commercial bottled lime or lemon juice can be used. However, I use at least one fresh lime or lemon for=2 0the zest and fresh juice. To have fuller pies, if not using meringue, use three recipes of pie filling and fill only two crusts. Bake a little longer for the fuller crusts.

Optional Sour Cream Topping:

1/2 Pint or 1 cup sour cream1/3 cup granulated sugar 1/8 tsp salt

While the pie is baking, mix the sugar and salt into the sour cream. When you remove the pie from the oven, reset the oven temperature to 425 degrees. Spread the sour cream mixture evenly over the pie. When the oven reaches 425 degrees, return the pie to the oven and bake it for 5 or 6 minutes to set the sour cream. Remove the pie from the oven. If you want to add decorations like sprinkles or maybe some lime zest, do so at this time. Cool to room temperature, cover and wrap in plastic wrap, and refrigerate or freeze. Slices can be served chilled or frozen.

Note: If you want more sour cream topping, use 3/4 pint (1 ½ cups) of sour cream and ½ cup of sugar.

Just for interest, I read one recipe that was very similar to this fro m Saran Wrap, except it called for 2 whole eggs instead of just egg yokes. Otherwise it was the same.

For a larger pie, buy the larger graham cracker crust with two extra slices and fill with two recipes worth of filling. This brings the filling nearly to the top of the crust, so a topping has little room if you do this.

In a small jar, put the dried cherries and brandy and refrigerate overnight or longer. Usually you should check the cherries for any small pieces of stem left on them by pouring them on a paper towel before pouring them into the jar. Cover the cherries with brandy. (Use Napoleon Brandy or other good quality brandy, or any other good quality liquor such as B&B could be used.)

When you are ready to bake the pie, remove the pie crusts from the refrigerator and allow them to come to room temperature open on the counter per the package directions (approx 30 minutes).Pour the cherry pie filling into a large mixing bowl. Add the honey, and macerated cherries and brandy into the mixing bowl and blend the mixture together well.

Butter (or margarine) a 9-inch pyrex pie baking dish. Sprinkle lightly with dry cornmeal and tap it sharply to remove any excess cornmeal. Unroll the pie crust per the package directions and place the dough for the bottom into the pie dish, forming it over the edge. Crack the egg into a cup or small bowl and mix it thoroughly for an eggwash. Brush the sealing edge of the pie crust with the eggwash. Fill the pie with the filling. (Do not overfill or you’ll have to clean up your oven. Put any left over excess filling into a small pyrex bowl and bake with the pie. Goes good over toast, ice cream or pound cake.) Put on the topcrust and seal the edges using a fork. Trim the edges. Brush the top surface with eggwash. Sprinkle the top with sugar. Ventilate the topcrust with a knifepoint in several places. Cover the edges with a lightly-buttered pie crust shield (or you can use one cut from aluminum foil if you want to). Bake for approximately 45-minutes in a 425-degree preheated oven, or until the crust is golden brown. Remove the piecrust shield about 10 minutes before the baking is finished. Remove from the oven and let the pie cool to room temperature. Enjoy.

In a small jar, put the raisins and brandy and refrigerate overnight or longer. Usually you should check the raisins for any small pieces of stem left on them by pouring them on a paper towel before pouring them into20the jar. Cover the raisins with brandy. (Use Napoleon Brandy or other good quality brandy, or any other good quality liquor such as B&B could be used.)

When you are ready to bake the pie, remove the pie crusts from the refrigerator and allow them to come to room temperature open on the counter per the package directions (approx 30 minutes).Pour the apple pie filling into a large mixing bowl. Using a sharp butcher knife, cut the apple slices into smaller pieces. Add the cinnamon, honey, and macerated raisins and brandy into the mixing bowl and blend the mixture together well.

Butter (or margarine) a 9-inch pyrex pie baking dish. Sprinkle lightly with dry cornmeal and tap it sharply to remove any excess cornmeal. Unroll the pie crust per the package directions and place the dough for the bottom into the pie dish, forming it over the edge. Crack the egg into a cup or small bowl and mix it thoroughly for an eggwash. Brush the sealing edge of the pie crust with the eggwash. Fill the pie with t he filling. (Do not overfill or you’ll have to clean up your oven. Put any left over excess filling into a small pyrex bowl and bake with the pie. Goes good over toast, ice cream or pound cake) Put on the topcrust and seal the edges using a fork. Trim the edges. Brush the top surface with eggwash. Sprinkle the top with cinnamon and sugar. Ventilate the topcrust with a knifepoint in several places. Cover the edges with a lightly-buttered pie crust shield (or you can use one cut from aluminum foil if you want to). Bake for approximately 45-minutes in a 425-degree preheated oven, or until the crust is golden brown. Remove the piecrust shield about 10 minutes before the baking is finished. Remove from the oven and let the pie cool to room temperature. Enjoy.

Source unknown. Written on a very old Austin White Lime Company with no date. Phone number is listed as ALpine5-3646. I do not recognize the handwriting and the only notes are in faded pencil Merry Christmas.

Spray 9 x 13 pan or use light layer of oil. Spread half of the chips into bottom of pan - if they are large, feel free to crush them some. If using tortillas, cover bottom of pan. In bowl, combine chicken, broth (if using), soups, tomatoes/chillies. Spread half mixture over chips and sprinkle with half the cheese. Repeat layer of chips, chicken mixture, cheese. Bake at 350 for 35 minutes or until bubbly and cheese is melted.

Turn oven to 425 and melt AT LEAST 1/2 cup margarine in a 9 x 13 pan. I usually use a little more... Mix all ingredients in a large bowl, beginning with only 1/2 cup milk. Add additional milk if necessary for dough to form a ball.

Roll until size of pan. You can cut strips before putting into pan, OR for more buttery flavor, place sheet of dough into pan of melted margarine, carefully turn over, then cut using a rolling cutter! (you will need to use 3/4 cup or so of margarine to do this)

If desired, sprinkle with cinnamon and/or sugar. Bake 15-17 minutes, or until golden. If you have not sliced, slice now and serve. If you wish to make a drizzle/dip, you can. I haven't offered this to my kids with extra sugar yet!